Order before noon for same day delivery (M-F) | Free shipping for orders over S$150 | FLASH CLEARANCE SALE!

Richard Kershaw Clonal Pinot Noir 2018

Richard Kershaw Clonal Pinot Noir 2018

Regular price
Regular price
Sale price
Unit price
Sold out

2018 Vintage


Captivating floral attributes underscored by purity, focus and freshness framed by fine powder tannins yet cushioned by a succulent texture and flavours of black cherry, pomegranate, rose petal and raspberry.

In 2012, owner Richard Kershaw MW, established Richard Kershaw Wines to create clonally selected, site-specific, cool climate wine paradigms from apposite noble grapes i.e. ones with the ability to produce world-class examples. SA’s coolest wine district, Elgin Valley, reflected these principles benefitting from higher altitude, ocean proximity, specific cloud cover sequencing, high cold units and a large diurnal range, enabling the germane grapes, Chardonnay, Syrah and more recently Pinot Noir, to show a sense of place.


92 points Tim Atkin (MW)
90/100: Tonnellerie St Martin/Winemag Pinot Noir Report 2019
Top10 : Winemag Prescient Pinot Noir Report 2020
Top 5: Mosaic Pinot Noir Awards 2020


The grapes were handpicked into small lug baskets and manually sorted on a conveyor before the stems were removed. The destemmed berries fell onto a vibrating table in order to remove jacks and substandard berries before dropping uncrushed into small 500kg open-topped fermenters. The grapes underwent a 3-day maceration before spontaneous fermentation began. A gentle délestage program was charted, whereby all the juice ran from the tank daily, to allow any unwanted lees to

settle out and for the cap to completely collapse before running the juice back over the crumbled pomace. The grapes remained on skins for 10-12 days before being run off their skins to tank with the remaining marc gently basket pressed. The wine settled overnight before being racked by gravity to barrel. Malolactic proceeded in barrel followed by a light sulphuring after which the finished wine spent around 10-11 months undergoing maturation. During this period each and every barrel was tasted every 6 weeks and notes and scores logged to better understand our knowledge of clonal, soil and barrel selection. No finings were generally necessary, and the wine was simply racked and lightly filtered prior to bottling.


100% Pinot Noir made from French clones PN777, PN667, PN115, and PN113.